These flourless chocolate cookies are super chocolaty, gluten-free, and they have a crackly exterior with a soft and chewy texture. Add flaked sea salt- and we arrive at perfection. There are a few tips below that will help you to make these cookies perfectly every time!
What are Flourless Chocolate Cookies?
Flourless chocolate cookies have no flour or gluten. Instead, they get their volume and texture from egg whites, powdered sugar, and Dutch-process cocoa powder.
The texture of these cookies is soft like a brownie on the inside, but crisp like a meringue on the outside. Sprinkle with flaked sea salt, and you have a cookie that is perfectly balanced between salty and sweet. Not to mention that the salt enhances the flavor of the chocolate, so don’t skip it!
Natural Cocoa Powder Vs. Dutch Process Cocoa Powder
Yes, there is a difference between natural and Dutch-process cocoa powder! Natural cocoa powder has not been changed with Alkaline. Alkaline refers to the pH level or acidity level of something. Natural cocoa powder is more acidic, and it acts as a catalyst for baking soda to activate during the baking process because baking soda needs an acid to work.
Dutch-process cocoa powder has been treated with Alkaline as the cocoa beans are being transformed into chocolate or cocoa powder. Alkaline changes the color of the cocoa powder. It also neutralizes the acid in the cocoa beans, leaving a smoother, milder flavor that is very pleasing to the palate.
How to Make Flourless Chocolate Cookies
- Sift the dry ingredients
- Lightly whisk the whites until just foamy on top
- Stir in egg whites and vanilla
- Fold in chocolate chips
- Scoop tablespoon size scoops onto a lined baking sheet
- Sprinkle with flaked sea salt
- Bake for 11-13 minutes. Let cool COMPLETELY before removing from parchment.
- Sprinkle with more sea salt if desired.
Tips for Success
- Weigh the egg whites so that your cookies are consistent every time. The water content in the whites can vary, so weighing the whites ensures that the cookie batter is not too thick or thin.
- For a more brownie-like cookies, reduce the baking time by 1-2 minutes. They will be gooey and softer.
- If you prefer to make smaller cookies, use a teaspoon cookie scoop, mound each scoop so it’s more like 1 1/2 teaspoons, and bake for 9-11 minutes instead of 11-13.
- The cookies are done when they are crackled on top and the cracks look slightly moist but slightly dry. If the inner cracks look dried out, the cookies baked too long.
- Lift cookies away from parchment once they have fully cooled- it is easier than using a spatula because of the texture of these cookies.
Flourless Chocolate Cookies
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 16–20 1x
- 3 cups powdered sugar
- 2/3 cup Dutch-processed cocoa powder(not natural cocoa powder)
- 1/4 cup light brown sugar
- 1/4 tsp salt
- 3 egg whites (4.2 ounces)
- 1 tsp vanilla
- 3/4 cup semi-sweet chocolate chips
- Flaked sea salt(for garnish)
- Preheat oven to 350 degrees, and line 2 half sheet pans with parchment paper.
- Sift dry ingredients together in a medium bowl.
- Whisk egg whites just until slightly foamy and stir gently into dry ingredients. Mixture will be somewhat thin. Stir in vanilla, and fold in chocolate chips.
- Scoop 1 tablespoon mounds onto a cookie sheet, scooping no more than 8 cookies onto a sheet pan. They will spread quite a bit, so leave space between cookies.
- Bake cookies for 11-13 minutes. The tops will be crackled, but the inner cracks should look just slightly moist. If the cookies bake too long, they will dry out.
- WAIT to remove the cookies from the sheet pans until they have fully cooled. These cookies are more delicate, so they need to be completely cool so that they won’t fall apart when being transferred to a cooling rack.
- Sprinkle with the flaked sea salt and enjoy.
This is a Baker Street Society original Recipe
Keywords: flourless chocolate cookies, sea salt flourless chocolate cookies, flourless chocolate cookies recipe